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Sioux 003
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11-06-2007, 08:23 PM
This forum is to be used only to post the recipes of the MBHS Otaku Club's future recipe book. Please remember not to post multiple posts in a row. This means that you can post more than one recipe on one post. Not to mention it is easier if you post 2-3 recipes at once then to scroll down...down...down... to see how many recipes have been typed up.
Please set up each recipe as the following:
Title of recipe
origins of the recipeJapan, France, Spain, Sweden, Vietnamese, Mexican, Greek......
category that the recipe will fall in: bread, main dish, desserts, candy, appetizers, side dish, soups, other...
ingredients then list them
directions
Please remember to type up the whole recipe as it is written.
DO NOT FORGET TO PLACE THE WHOLE THING IN "QUOTATIONS!!!!!"
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LoneBlueFox
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11-06-2007, 08:53 PM
Quote:
Rice (Gohan):
Appetizers
2 cups of short-grain white rice, uncooked
2 1/2 cups of cold water
1. Wash rice in a pan with cold water and drain in a sieve.
2. In a covered heavy pot or saucepan, bring rice and 2 1/2 cup of water quickly to a boil. Lower heat and simmer until all water is absorbed (about 30 minutes)
3. Turn off heat and let rice steam itself for another 10 minutes
Makes 6-8 servings
(For a simple, but tasty variation of this recipe, just add 1 cup of cooked green peas at the end of step 2. to make rice with green peas [Mame Gohan].)
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Sioux 003
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11-06-2007, 08:59 PM
Quote:
Glazed Chicken Wings/ Tak Nalgae T'wigim: origins: Korea
Appetizers
Ingredients:
12 chicken wings (about 2 pounds)
½ c. flour
1/3 c. soy sauce
1 tsp. lemon juice
2 tsp. oyster sauce
2 tbsp. Sugar
1 clove garlic; peeled & finely chopped
¼ tsp. finely chopped ginger root
vegetable oil for frying
directions:
1.Heat oven to 400 F. Spray a 13 x 9-inch pan with vegetable oil spray.
2.Cut each chicken wing at joints to make 3 pieces and discard tip. Cut off excess skin and discard*
3.put flour into a large plastic bag. Add chicken pieces, twist bag closed, and shake until chicken is completely coated with flour.
4.Place flour-coated chicken pieces in pan in a single layer. Bake uncovered for 15 minutes.
5.Combine soy sauce, lemon juice, oyster sauce, sugar, garlic, and ginger root in small pan. Bring to a boil over high heat. Remove from heat.
6.Pour soy sauce mixture evenly over wings. Bake uncovered 10 to 12 minutes longer, or until juice of chicken is no longer pink when the centers of the thickest parts are cut.
*If you purchase chicken pieces called drumettes, you won't have to take time to cut up the wings
preparation time: 20 to 25 minutes
cooking time: 25 to 27 minutes
makes 24-36 pieces
Barbecued Beef/ Pulgogi: origins: Korea
Main dish
Ingredients:
4 tbsp. soy sauce
2 tbsp. sesame oil
2 tbsp. sugar
½ tsp. black pepper
1 clove garlic, peeled and finely chopped
4 tbsp. finely chopped green onions
4 tbsp. toasted sesame seeds
1 ½ lbs. beef sirloin tip
Directions:
1.In a large bowl, combine soy sauce, sesame oil, sugar, black pepper, garlic, green onions, and sesame seeds.
2.Slice beef thinly into ½ x 2-inch pieces. Add meat to soy sauce mixture in bowl and mix well. Cover and refrigerate 1 to 2 hours.
3.Preheat oven to broil, or have an adult start the charcoal grill.
4.Broil on boiler rack or grill meat for 2 to 3 minutes per side, or until brown.
5.Serve with vegetables side dishes—such as zucchini or spinach—and rice.*
*Barbecued beef or pork also works well as a finger food. Place several slices of beef on a leaf of romaine lettuce and top it with 2 tsp. of hot cooked rice and a dash of cayenne pepper. Roll up the leaf and enjoy.
Preparation time: 20 to 25 minutes
(plus chilling time of 1 to 2 hours)
cooking time: 4 to 6 minutes
Serves 6
Toasted Sesame Seeds/Kleae Sogum: other??
Ingredients:
2 tbsp. sesame seeds
Directions:
1.Place sesame seeds in a small frying pan. (Do not add oil.) Cook, stirring constantly, over medium heat 2 to 4 minutes, or until golden brown. (Be careful not to burn.) Remove from heat and set aside to cool.
2.Place toasted seeds into a large bowl and crush with the back of a wooden spoon.
Preparation time: 2 minutes
cooking time: 2 to 4 minutes
makes 2 tbsp.
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Sioux 003
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11-06-2007, 09:26 PM
Quote:
Simmered Beef Short Ribs/ Kalbi Jjim origins: Korea
Main Dish
Ingredients:
2 ½ lbs. lean beef short ribs
½ c. water
½ c. soy sauce
2 tsp. sesame oil
¼ c. sugar
½ tsp. black pepper
1 clove garlic, peeled and chopped
2 onions, peeled and chopped
4 large carrots, peeled and chopped
3 ½ tsp. toasted sesame seeds
3 green onions, finely chopped
10 fresh mushrooms, cut in half
Directions:
1.Separate beef ribs and remove visible fat. Place in a large saucepan.
2.Add water to ribs. Bring to a boil over high heat. Reduce heat to medium, cover, and cook, stirring occasionally, for 1 ½ hours, or until meat is tender.
If you wish, you can prepare the ribs to this point ahead of time. Cover and chill until needed. When ready to serve, remove the fat that has come to the top and return meat to saucepan.
3.Add soy sauce, sesame oil, sugar, black pepper, garlic, onion, carrots, and 2 ½ tsp. of the sesame seed to the ribs and stir well. Cover, reduce heat to low, and cook about 30 minutes, or until vegetables are tender.
4.Add green onions and mushrooms and cook 1 to 2 minutes more.
5.Garnish with remaining sesame seeds.
Preparation time: 25 minutes
cooking time: 2 hours
Serves 4
Grilled Beef and Vegetables Skewers/ San Jok origins: Korea
appetizers
Ingredients:
1 lb. beef sirloin tip
½ c. soy sauce
2 tbsp. sugar
¼ tsp. black pepper
½ tsp. finely chopped garlic
1 c. mushrooms
3 to 4 medium carrots
1 large green pepper*
1 medium onion
Directions:
1.Slice beef thinly into ½ x 2-inch pieces
2.in a medium bowl, combine ¼ c. soy sauce, 1 tbsp. sugar, 1/8 tsp. black pepper, and ¼ tsp. garlic. Add meat, mix well, and set aside for 15 minutes.
3.While beef marinates in the soy sauce mixture, cut mushrooms in half. Peel carrots and cut into ¼ x 2-inch pieces. Cut green pepper and onion into 2 x 2-inch pieces. Set vegetables aside.
4.In a shallow bowl, combine the remaining soy sauce, sugar, black pepper, and garlic, and set aside.
5.Preheat oven to broil, or have an adult start the charcoal grill.
6.Thread one piece of meat onto a skewer, then one piece of carrot, one piece of mushroom, one piece of green pepper, and one piece of onion. Repeat sequence until five skewers are filled.
7.Dip filled skewers into the sauce, turning to coat all sides.
8.Broil or grill the meat and vegetables 6 to 8 minutes, or until meat is brown and vegetables are tender-crisp. Turn skewers often so that all sides are cooked evenly. Serve hot from skewers.
*Try substituting Chinese peapods or fresh or frozen sugar snap peas for the cut-up green peppers.
Preparation time: 25 minutes
(plus marinating time of 15 minutes)
cooking time: 6 to 8 minues
serves 5
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LoneBlueFox
⊙ω⊙
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11-06-2007, 09:31 PM
Quote:
Noodles (Menrui):
Side-dish
Noodles:
Ingredients:
8 oz. noodles, uncooked
Directions:
1. Bring 6cups of water to a boil. Add noodles and return water to a boil, stirring occasionally. Cook for about 20 minutes or until the noodles are soft.
2. Drain noodles in a colander and rinse in cold water to stop the cooking process.
3. For hot noodles: Set noodles aside and prepare broth
4. For cold noodles: Put noodles in refirdgerator to cool while preparing the dipping sauce.
Coking time: 20-30 minutes
Makes 4 serings
Broth
Ingrediants:
3 cups of water
1 tbsp. of dashinomoto
4 tbsp. of soy sauce
1 tbsp. of sugar (or to taste)
Chopped scallions or dried pepper flakes (optional)
Directions:
1.
2.
3.
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felinea1707
Dead Account Holder
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11-06-2007, 09:33 PM
Quote:
Stuffed Grape Leaves
appetizers
2 c. cooked white rice
1 lb. ground lamb or ground beef*
1/2 c. finely chopped scallions
1/4 c. currents
1/4 c. pine nuts or chopped almonds
2 tbsp. fresh mint, chopped (optional)
1/2 tsp. salt
2 tbsp. finely chopped fresh parsley
2 tbsp. olive oil
1 1-lb. jar grape leaves
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Frost Fang
(-.-)zzZ
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11-06-2007, 09:34 PM
Quote:
Stuffed Pastries// Pirozhki
Filling:
4 tbsp. sunflower oil
3 onions, peeled and chopped
1 1/2 Ib. lean ground beef*
1/8 tsp. pepper
1 tsp. salt
Dough:
2c. all-purpose flour
1/8 tsp. salt
1 egg
1/2 - 3/4 c. water or skimed milk
melted butter (optional)
* pirozhki can also be stuffed with
vegetarian ingredients
1.) In a large frying pan, heat 2 tbsp. oil over medium-high heat for 1 minute. Add onions ans saute' them for about 5-10 minutes, or until brown. Remove from pan and set aside.
2.) Add remaining 2 tbsp. oil to pan and heat for 1 minute over mediume-high heat. Add meat and cook until brown, break meat into small pieceswith a spatula or wooden spoon. Carfully drain off fat.
3.)
4.)
5.)
6.)
7.)
8.)
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Jadyalyn
Dead Account Holder
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11-06-2007, 09:34 PM
Quote:
~:~Dessert~:~
Origin: Scandinavia
::Danish Pastries::
Makes 32 Pastries
1 ¾ oz. Yeast (2 packages active dry yeast or 2 cakes compressed yeast)
8 ¾ Fluid oz. cold milk (1 cup and 1 ½ tablespoons)
3 Tablespoons of sugar
1 Egg
¾ lbs. Plain flour (3 ¼ cups)
Directions
::For Rolling In::
10 oz. Butter or margarine (1 ¼ cups)
2 oz. Plain flour (½ cup)
::Baking::
260 Degrees Celsius (480 Degrees Fahrenheit) about 5 minutes
Chop together the fat and flour for the rolling-in mixture and cream them rapidly. Put into a cold place to harden.
Crumble the yeast in the mixing bowl and cream it with a little of the milk. Pour into the rest of the milk (it should not be warmed) and stir in the sugar, egg and about half the flour. Add the remaining flour gradually. Work the dough until cohesive, smooth and shiny
Roll out the dough on a lightly-floured baking board into a square, 14 x 14 inches.
Roll out the fat and flour mixture into a square barely half the size of the dough. Fold over the other half.
Press the dough lightly with a rolling pin and roll the double dough into an oblong strip in the other direction.
Fold the dough into three sections so that the open edge comes upwards and closed edge downwards, as in the folding of a napkin. Repeat the rolling and folding in the same way twice more. In all, the dough should be folded three times.
Flour the baking board between each rolling and brush off any surplus flour from the dough.
If the dough shows a tendency to become sticky discontinue the rolling and put the dough in a cold place for 10 to 15 minutes or until it becomes firm again.
After the third rolling and folding wrap the dough in a clean tea towel put it in a cold place to rest for about 15 minutes before shaping.
Suggestions on filling or shaping see 'below'
Place the pastries on ungreased baking sheets and let them prove for a bout 15 minutes in a cool place.
Bake.
::Fillings for Danish Pastries::
(Calculated for 32 pastries)
Often two different kinds of pastries are desired in which case the quantities must be halved, similarly when two kinds of fillings are used together.
::Butter Cream::
Scant 4 oz. Butter of margarine (½ cup)
4 oz. Icing (confectioners) sugar (7/8 cups)
Cream the fat and sugar until light and fluffy.
::Fruit Puree::
1½-2 gills stiff apple puree or apricot conserve (1-1¼ cups)
::Vanilla Custard::
1 ½ gills "cream" (1 cup)
2 tablespoonfil of flour
1 tablespoonful of sugar
1-2 tablespoonfuls of vanilla sugar (or 1-2 tablespoonfuls of sugar plus 1 teaspoonful of vanilla essence)
2 egg yolks
Mix the ingredients in a saucepan and simmer the custard thick. Allow it to cool.
::Almond or Nut Paste::
6 oz. Almonds or hazelnuts (1 cup)
6 oz. icing (confectioners) sugar (1¼ and 1 tablespoon)
2 egg whites or 1 lightly-beaten egg
Grind the almonds or nuts. Add the sugar and stir sufficient egg or egg white to make mixture smooth and stiff.
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ArtemisMoon
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11-07-2007, 12:06 AM
Quote:
~:~ Appetizers ~:~
Origin: Scandinavia
::Cheese Balls::
4 eggs
10 oz. grated cheddar cheese (2 1/2 cups)
oil or butter for frying
Temperature for Frying: 185 Degrees Celsius (365 Degrees Fahrenheit)
Frying Time: About 3 minutes
Mix the beaten egg yolks with the grated cheese.
Whisk the egg whites stiffly and fold lightly into the cheese mixture.
Heat the deep fat bath. From the mixture into balls, 1 tablespoonful for each. Fry the balls quickly until golden in color. Drain well on kitchen paper.
Sprinkle with salt.
Serve at once.
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Jadyalyn
Dead Account Holder
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11-07-2007, 01:01 AM
Quote:
~:~ Breakfast ~:~
Origin: Scandinavia
::Baked Pancakes::
~Baked batter pudding~
2 eggs
6 oz. plain flour (1 1/2 cups)
1 pint of milk (2 1/2 cups)
1/2 teaspoon of salt
(1-2 teaspoonfuls of sugar)
Tin: 8x12 inches
Oven Temperature: 225 Degrees Celsius (435 Degrees Fahrenheit)
Baking Time: 30-40 Minutes
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ArtemisMoon
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11-07-2007, 02:39 AM
Quote:
~:~ Breakfast ~:~
Origin: Scandinavia
::Baked Apple Pancakes::
~Baked batter pudding~
2 eggs
6 oz. plain flour (1 1/2 cups)
1 pint of milk (2 1/2 cups)
1/2 teaspoon of salt
(1-2 teaspoonfuls of sugar)
3-4 Apples
Tin: 8x12 inches
Oven Temperature: 225 Degrees Celsius (435 Degrees Fahrenheit)
Baking Time: 30-40 Minutes
Whisk the pancake batter.
Peel and core the apples and slice them thinly.
Grease a small baking tin and line it with apple slices. Pour the batter over the apple. Bake the pudding in the oven until it is set and browned.
Serve with sugar or butter.
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Sioux 003
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11-07-2007, 01:23 PM
Quote:
Orange and Kiwi Jelly
Desserts
Ingredients:
1 ½ c. orange juice
½ c. water
½ c. sugar
2 tsp. agar-agar
1 to 2 kiwi fruit, peeled.
Directions:
Put orange juice and water into a saucepan and heat until boiling. Remove from heat and stir in the sugar until dissolved. Sprinkle on the agar-agar and whisk until dissolved. Dampen a 4 cup loaf pan and pour in the mixture. Leave in the refrigerator to set. Unmold onto a serving dish. Slice the kiwi fruit and arrange on top of the jelly.
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Jadyalyn
Dead Account Holder
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11-07-2007, 01:36 PM
Quote:
~:~Side Dish~:~
Origin: France
::Roast Potatoes with Garlic::
(Serves 4)
900g/2lb/10 medium potatoes, peeled and cut into even sized pieces
6 Tablespoons of olive oil
2 cloves garlic, peeled and halved
Salt and freshly ground black pepper
Handful of chopped fresh parsley
Directions
Put the potatoes into a saucepan of cold water and bring to a boil. Cook for just 5 minutes, no more, and drain them immediately. In a roasting tin, heat the olive oil with the garlic. The idea is to not cover the potatoes with garlic, but to flavor the oil with it. When the oil is really hot, roll the drained potatoes in the garlicky oil so they are thoroughly coated.
Let them bake in a medium oven at 160 Degrees Celsius/180 degrees Celsius fan/350 Degrees Fahrenheit/ Gas Mark 4, or a bit higher, or in the top of an Aga roasting oven while the joint is cooking, for at least 40-60 minutes. You’ll need to turn them at least once. The potatoes should be crisp and golden, flavored with the garlicky oil. When you’re ready to serve them, take them out, put them on a serving dish, sprinkle with a little salt and pepper and the handful of chopped parsley. That added a Marvelous brightness and greenness to the dish.
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Sioux 003
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11-07-2007, 01:56 PM
Quote:
Sweet Tempura origins: Japan
dessert
Ingredients
Strawberries, hulled, washed, and drained
Kiwi fruit, peeled and cut into 1/4 inch slices
Apples, cored and cut into wedges, lightly sprinkled with lemon juice
Pears, peeled, cored and cut into wedges, lightly sprinkled with lemon juice
Pineapple, peeled, cored, and cut in rings or pieces
Banana, peeled and sliced, lightly sprinkled with lemon juice
Plums, small ones left whole
Tangerine, peeled and segmented
Melon, peeled, seeded and cut into cubes or wedges
Batter ingredients
1 egg
1/2 c, water
3/4 c. all-purpose flour
1/4 c. cornstarch
Clear honey
Directions
Prepare fruit before preparing the batter. Pre-heat oil in a deep-fat fryer or wok to 350F (180C). Lightly beat egg and stir in the water. Sift in the flour and cornstarch and sitr in with a table knife. Do not overmix; batter should be lumpy. Dip the fruit into the batter and lower carefully into the hot oil. Cook for 2-3 minutes until lightly golden and crisp. Cook in small batches and cook only one kind of fruit at a time. Drain a few seconds on paper towels. Arrange on serving plates and drizzle with honey. Serve immediately.
preparation time: 20 minutes
cooking time: 2-3 minutes per batch
serves: 4
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ArtemisMoon
(-.-)zzZ
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11-07-2007, 02:04 PM
Quote:
~:~ Dessert ~:~
Origin: France
::Peach Salad::
4 large peaches (white peaches if possibly found)
1 tablespoon of caster sugar
Juice of 1 lemon
Grated Rind of 1/2 lemon
Sprigs of fresh mint
Directions
Dip the peaches in a bowl of boiling water for about 10-15 seconds. You'll
find the skins will slip off easily. Cut the peaches in half and remove the stones. The crafty way of doing this is to treat them like an avacado. Cut a line all the way round the peach with a sharp knife, and using a it of kitchen paper, gently twist the 2 halves as if you were unscrewing them. You'll find one half will come off and the stone will come out of the other half. Cut each piece into slices.
In a seperate bowl, mix the caster sugar and the lemon juice
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Sioux 003
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11-07-2007, 02:23 PM
Quote:
Braised Chicken/ Gakho gungVietnamese
appetizer
Ingredients
1 tbsp. finely chopped fresh ginger
1/4 tsp. salt
1/4 tsp. pepper
8 chicken thighs or legs, skinned*
2 tbsp. vegetable oil
1/2 small onion, chopped
2 c. water
1 tsp. sugar
2 tbsp. fish sauce
Directions
1. In a small bowl, mix ginger, salt, and pepper. Rub mixture into chicken pieces and cover. Let stand at room temperature for 30 minutes.
2. In a large skillet, heat oil over high heat for 1 minute. Add onion and cook uncovered for 2 to 3 minutes, or until tender. Stir frequently.
3. Add chicken, water, sugar, and fish sauce. Cover and reduce heat to low. Simmer for 45 minutes, or until chicken is tender.
4. Serve hot with rice or noodles. (to make it a main dish)
*After handing raw chicken or other poultry, always remember to thoroughly wash your handns, utensils, and preparation area with soapy hot water. Also, when checking chicken for doneness, it's a good idea to cut it open gently to make sure that the meat is white (not pink) all the way through.
preparation time: 45 minutes
cooking time: 1 1/4 to 1 1/2 hours
serves: 4
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ArtemisMoon
(-.-)zzZ
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11-07-2007, 02:48 PM
Quote:
Wicked Pumpkin Whoopie Pies
Web Editor: Becki Smith, Executive Producer, 207/Bill Green's Maine
Created: 10/17/2005 9:43:41 AM
Updated: 10/26/2007 3:16:05 PM
Wicked Pumpkin Whoopie Pies
PIE SHELL INGREDIENTS:
1 15oz can of pumpkin
2 large eggs
1 cup vegetable oil
2 cups brown sugar (firmly packed)
2 tablespoons molasses
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
3 cups all-purpose flour (heaping)
Directions:
Preheat oven to 350 degrees.
Beat pumpkin, eggs, oil, and brown sugar together until fluffy. Combine dry ingredients together.
Then add molasses and dry ingredients to your mix until well blended.
Scoop large rounded spoonfuls of batter onto a greased cookie sheet and space at least 2" apart.
Bake for 10-13 min.
CREAM FILLING:
Ingredients:
6oz. of cream cheese
1/2 stick unsalted butter (softened)
2 cups confectioners sugar
3 heaping tablespoons of fluff
2 teaspoons of water
Directions:
Add all ingredients in a bowl and beat until fluffy.
When whoopie shells are cooled, place a scoop of filling between two shells.
Wicked good!
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Sioux 003
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11-07-2007, 02:56 PM
Quote:
Seafood Manicotti Main Dish
Web Editor: Amanda Hill, Producer
Created: 8/11/2007 12:40:16 PM
Updated: 8/11/2007 12:40:51 PM
An elegant dish sure to dress up your dinner table!
For the Manicotti, we'll need:
1 box of manicotti shells
½ cup diced onions
¼ cup olive oil
1 cup Bay scallops
1 can (8 oz) crab, drained
1 clove garlic, minced
2 cups cooked popcorn shrimp
½ tsp salt
¼ tsp pepper
1/8 tsp ground nutmeg
2 tbls fresh julienne-cut basil
1 cup shredded mozzarella cheese
½ cup ricotta cheese
2 tbls white wine
And, for the Alfredo Sauce, we'll need:
4 cups milk
3 tbls flour
1 clove garlic, minced
¼ cup diced onion
2 tbls butter
¼ cup white wine
½ cup parmesan cheese, divided
¾ tsp salt
Pinch nutmeg
Pinch black pepper
Directions
Preheat oven to 375F.
Now, let's start by preparing our Alfredo Sauce. In a skillet over low heat, add butter, ¼ cup diced onion and 1 minced clove of garlic and sauté until onions are translucent. Stir flour into milk and then add milk, wine, ¼ cup parmesan cheese, ¾ tsp salt and a pinch of pepper and nutmeg to the sauce. Raise heat, bring to a boil, then lower heat and simmer, stirring, until sauce thickens slightly. Set aside and let cool while we prepare our seafood stuffing.
In a skillet over medium heat, add ½ cup onions, olive oil, bay scallops, crab, 1 minced clove of garlic, ½ tsp salt, ¼ tsp pepper and a pinch of nutmeg. Sauté 2-3 minutes, remove from heat and then let cool. Once cooled, add popcorn shrimp, basil, mozzarella cheese, ricotta and white wine. Stir gently to mix. Spoon 1 cup of Alfredo Sauce on bottom of greased casserole dish. Stuff dry manicotti shells with seafood stuffing and place shells in casserole. Cover with Alfredo Sauce, and bake manicotti, covered, for 40 minutes. Uncover, sprinkle with remaining ¼ cup parmesan cheese and bake about 30 - 45 minutes more until pasta is tender.
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ArtemisMoon
(-.-)zzZ
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11-07-2007, 03:04 PM
Quote:
Asian Chicken Salad Main Dish
Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Summer Salads
Asian Chicken Salad
Ingredients
4 cooked skinless boneless chicken breasts, diced
1 1/4 cups bean sprouts
1 1/2 cups snow peas
1/4 cup chopped scallions
1/4 cup vegetable oil
5 teaspoons soy sauce
1 teaspoon ground ginger
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon sugar
1/4 cup diced celery
1 (8-ounce) can sliced water chestnuts, drained
Directions
Combine the chicken, bean sprouts, snow peas, and scallions. Make a dressing using the oil, soy sauce, ginger, salt, pepper, and sugar. Add to the chicken mixture. Add the celery and water chestnuts and mix well. Serve chilled.
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Sioux 003
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11-07-2007, 03:19 PM
Quote:
Tropical Trifle Dessert
Recipe courtesy Warren Brown, 2005
See this recipe on air Wednesday Nov. 07 at 10:00 AM ET/PT.
Show: Sugar Rush
Episode: Over the top
Ingredients
Mango Puree:
1 cup mango pureed
2 1/2 cups sugar
1 tablespoon cornstarch
4 eggs
4 yolks
2 1/2 sticks butter
Candied Cashews:
1 tablespoon butter, very soft
1/4 cup sugar
2 tablespoons light corn syrup
1/4 teaspoon kosher salt
2 cups unsalted cashews
Pastry Cream:
1 3/4 cups all-purpose flour, sifted before measuring
2 cups sugar
4 eggs
1 quart milk
1 vanilla bean
1/8 teaspoon salt
Cake, store-bought or pre-made
Simple syrup or your favorite liqueur
Jam
Whipped cream
Grilled pineapple rings
Coconut
Directions
For the Mango Puree: Combine all the ingredients in pot, stir to combine and continuously through cooking until the puree bubbles, about 12 minutes.
For the Candied Cashews: Place the rack in the middle of the oven and preheat to 350 degrees F. Next, line a rimmed cookie sheet with parchment paper. You can also use a jellyroll pan.
In a medium heavy bottom saucepan melt the butter over high heat being careful not to brown the butter. To the melted butter, add the sugar, light corn syrup, and salt and stir to combine. Add the cashews and cook for 3 minutes stirring constantly.
Pour the sugar coated cashews onto the lined baking sheet. With a heat resistant spatula spread the nuts in an even layer. Bake for 12 to 15 minutes until golden brown. Use the heat resistant spatula to stir the nuts half way through the baking to help the nuts develop an beautiful even golden color.
Remove pan from the oven and allow nuts to cool completely. Once cool, break into small clusters.
For the Pastry Cream: Because the pastry cream needs to be removed from the saucepan immediately, prepare ahead and place a bowl, a fine mesh strainer or a food mill, and a heat resistant rubber spatula near the stove.
In a second bowl, whisk together the flour with 1 cup of the sugar. Next, whisk in the eggs until smooth. The mixture will be very thick.
Combine the milk, the remaining cup of sugar, the vanilla bean, and the salt in a medium saucepan. Over medium heat cook the milk mixture being sure to occasionally stir to prevent scorching and a skin from forming. Remove the pan from the heat when it just begins to simmer. While whisking constantly, slowly pour, in a thing stream, about half of the milk into the sugar, flour, egg mixture. Using the same method of pouring slowly and whisking, return the mixture in the bowl to the saucepan with the remaining milk. Return the pan to the stove and cook over medium to medium-low heat while whisking constantly but not vigorously to avoid incorporating air into the pastry cream. Cook the mixture until it thickens. Immediately remove the pan from the stove as soon as the first bubble breaks the surface of the pastry cream.
As soon as the pastry cream is removed from the heat pour the hot pastry cream into the strainer or food mill. Use the spatula to scrape the pan and to push the pastry cream through the sieve, if using.
Place plastic wrap directly on the surface of the cream to prevent a skin from forming. Refrigerate at least several hours, or overnight.
Slice the cake in half horizontaly, brush with simple syrup or a good quality liqueur.
Spread your favorite jam between the layers of cake and cut in squares. Make a mixture of half pastry cream and half whipped cream.
For assembly, place layers of cake on the bottom of a trifle dish. Layer with mango puree, grilled pineapple, candied cashews and the pastry cream/whipped cream mixture continuing layers until the bowl is full. Garnish with coconut and more candied cashews.
Recipe Summary
Difficulty: Medium
Prep Time: 45 minutes
Inactive Prep Time: 8 hours
Cook Time: 45 minutes
Yield: 1 trifle
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ArtemisMoon
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11-07-2007, 03:28 PM
Quote:
Bittersweet Double Chocolate Coconut S'mores
Recipe courtesy Bobby Flay
Show: Boy Meets Grill
Episode: Urban Picnic
http://www.foodnetwork.com/food/reci..._28434,00.html
Ingredients
12 large marshmallows
12 ounces bittersweet chocolate, cut into 3-ounce pieces
8 whole chocolate graham crackers
1/4 cup toasted coconut
Directions
Heat grill to high. Place marshmallows on skewers or sticks, 3 to a stick, and hold over the grates of the grill until golden brown on all sides and melted in the center. Place chocolate on 4 of the graham crackers. On each graham cracker, sprinkle 1 tablespoon of the coconut over the chocolate and then place 3 of the toasted marshmallows on the coconut. Place the remaining graham crackers on top of the marshmallows and wrap each s'more in foil. Place each s'more on the grill for 2 to 3 minutes. Remove from the grill and serve immediately.
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 8 minutes
Yield: 4 servings
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Sioux 003
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11-07-2007, 03:31 PM
Quote:
Grilled Banana Split Sundae with Bittersweet Chocolate Sauce Dessert
Recipe courtesy Elizabeth Karmel, Girls at the Grill
Show: Sara's Secrets
Episode: Girls at the Grill
http://www.foodnetwork.com/food/reci...html?rsrc=like
Ingredients
Grilled Banana Split Sundae with Bittersweet Chocolate Sauce
4 firm, but ripe, bananas, unpeeled
1 tablespoon sugar
1/2 teaspoon cinnamon
8 small scoops best-quality vanilla ice cream
Bittersweet Chocolate Sauce, recipe follows
1/2 cup coarsely chopped pecans or walnuts, toasted
Whipped cream, optional
Maraschino cherries or strawberries, optional
Directions
Build charcoal fire or preheat gas grill.
Slice bananas in 1/2 lengthwise and crosswise so each banana yields 4 pieces. Set aside. Mix the sugar and cinnamon, sprinkle on cut sides of bananas. Let bananas sit for 5 minutes.
Place bananas cut-side down on a clean cooking grate over direct low heat. Cook for 2 minutes or until grill marks appear. Using a pair of long-handled tongs, turn over and let cook 5 more minutes or until the skin pulls away from the banana.
Remove skins from banana halves and place 4 banana halves in the bottom of each serving bowl. Top each serving with 2 scoops of ice cream. Ladle about 1/4 cup of heated chocolate sauce over each sundae—let your taste determine the quantity here, add just a touch for a hint of chocolate or pour it on for a serious chocolate fix. Sprinkle each with 1 tablespoon of chopped nuts, top with whipped cream, and place a cherry or strawberry on top.
Ingredients
Bittersweet Chocolate Sauce:
8 ounces bittersweet (70 percent chocolate (chips or chopped block chocolate)
1/3 cup heavy whipping cream
2 tablespoons sweet cream butter at room temperature
2 tablespoons superfine sugar
1/8 cup liqueur (either Kahula, Frangelico or Chambord)
1/2 teaspoon vanilla extract
Directions
Make the chocolate sauce up to 2 days in advance. Place chocolate in a medium size metal mixing bowl. Heat cream to almost boiling, add butter and sugar and stir to combine. Remove from heat and pour over chocolate. Whisk vigorously until melted, and well combined. Add liqueur and vanilla and stir constantly until mixture is cool the touch. Cover with plastic wrap and set aside or refrigerate up to 2 days. Warm before serving.
Yield: about 1 cup
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 5 minutes
Cook Time: 7 minutes
Yield: 4 servings
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ArtemisMoon
(-.-)zzZ
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11-07-2007, 03:40 PM
Quote:
Coconut Cream Pie with Chocolate-Painted Crust Dessert
Courtesy of Gale Gand
Show: Sweet Dreams
Episode: Diner Delights
http://www.foodnetwork.com/food/reci...html?rsrc=like
Ingredients:
Coconut Cream Pie with Chocolate-Painted Crust
Plain and Perfect Pie Crust:
4 1/2 cups sifted all-purpose flour
2 teaspoons kosher salt
2 teaspoons sugar
12 ounces (3 sticks) cold unsalted butter, cut into pieces
1/2 cup ice water (strain out the ice just before using)
2 teaspoons red wine vinegar
9-inch Plain and Perfect Pie Crust, prebaked and cooled, recipe follows
3 ounces semisweet chocolate
3 1/2 cups whole, 2 percent fat, or 1 percent fat milk
1/2 cup canned cream of coconut (recommended: Coco Lopez)
1 vanilla bean, split lengthwise
8 egg yolks
1 1/3 cups sugar
1/2 cup cornstarch
2 tablespoons cold unsalted butter, cut into pieces
3/8 cup chilled heavy cream
3/4 cup flaked or shredded coconut
Directions:
Pie Crust: In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour, salt, and sugar for 1 minute. Add the butter and mix just until you have a crumbly, sandy mixture. You should still be able to see the pieces of butter. In a small bowl, stir the water and vinegar together. With the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms. You should still see small bits of butter.
Turn out onto a work surface, divide the dough in 1/2, and shape into 2 round, flat disks. Wrap separately in plastic wrap and refrigerate at least 30 minutes before using. (Or, refrigerate up to 48 hours or freeze up to 1 month before using. If frozen, let thaw in the refrigerator overnight before rolling out.) When the time comes to roll out the dough, let the dough warm up for a few minutes at room temperature. Dust a work surface with just a few tablespoons of flour and keep some extra flour at hand. If you like, you can roll out the dough between 2 sheets of waxed paper (flouring the bottom sheet and the top of the dough before rolling), which makes it much easier to transfer to the pan later on. However, you won't be able to check the progress of the dough as easily. It's entirely up to you.
Sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes. Don't worry if the edges split a bit; concentrate on getting a good circle going from the center. Lift up and rotate the dough 1/4 turn every minute or so to help ensure even rolling. The dough should feel smooth and soft; some say it should feel like the inside of your forearm. If it gets sticky, sprinkle on a bit more flour, but don't do this more than 2 or 3 times; the dough will absorb too much flour. Instead, put it back in refrigerator for 15 minutes to firm the butter up. Keep rolling until the circle is at least 2 inches larger than your pan (for example, 11 inches wide for a 9-inch pie pan), or 3 inches larger for deep-dish pies.
Set your pie or tart pan nearby. We always use heavy aluminum pans, because glass pans seem to bake the crust too fast. However, we know that the advantage of glass is that you can easily check the color of the crust. Again, it's up to you. Either choice will work.
To transfer the crust to the pan, we find it easiest to roll a finished crust up onto the rolling pin, then gently unroll it in the pan. Or, you can fold it gently in quarters, lift it up, position the center point on the center of the pan, and unfold it into the pan. If using waxed paper, peel off the top layer, turn the crust gently into the pan, and peel off the remaining paper. Make sure that the dough is allowed to settle completely into the pan.
Don't stretch and press the dough into the corners; stretched dough will likely shrink back when you bake it. Instead, lift the edges of the crust to let it settle down into the corners. If the dough tears a bit, don't be concerned; we'll patch it in a minute. Using scissors or a sharp knife, trim the dough to within 3/4-inch of the rim. Use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside.
Working around the rim, turn the crust under itself (not under the rim of the pan) to make a thick edge, pressing it firmly against the pan to reduce shrinkage. To decorate the rim, just press it all around with the back of a fork. For a slightly more advanced look, press the thumb and forefinger of one hand together. Use them to gently push the thick dough rim outward, while pushing inward with the forefinger of the other hand, so that they intersect in a "V" with the dough in between. Repeat all around the rim to make a wavy edge. Chill 20 minutes before baking.
Heat the oven to 375 degrees. Line the inside of the chilled crust with aluminum foil (don't turn down over the rim, but leave the extra sticking up so that you have something to hold on to). Fill the foil all the way up to the top of the shell with pie weights, rice, or dried beans. (Pie weights are reusable metal or ceramic pellets that hold the crust in place as it bakes. You can buy them at cooking supply stores.) Bake 25 to 30 minutes, until dry and beginning to turn "blond". Lift the foil and weights out of the shell and bake another 10 to 15 minutes, checking frequently to prevent overbaking, until medium brown.
In the top half of a double boiler set over barely simmering water, stir the chocolate until melted. Using a pastry brush, brush the baked pie shell up to the rim with the melted chocolate. Set aside to cool and harden at room temperature or, uncovered, in the refrigerator. In a large saucepan, bring the milk, cream of coconut, and vanilla bean to a simmer over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes.
Meanwhile, in a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg yolks and sugar together until pale yellow and fluffy. With the mixer running at low speed, mix in the cornstarch, then gradually pour in the hot milk mixture.
Strain the mixture back into the saucepan to smooth it and remove the vanilla bean. Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Pour the mixture into a medium bowl and stir in the butter. Half-fill a large bowl with ice water. Rest the bowl containing the custard in the ice water and let cool, stirring frequently to cool the mixture. When the custard is cool, whip the cream until stiff. Fold the whipped cream and coconut into the custard. Pour the mixture into the chocolate-coated pie shell and smooth the top. Refrigerate uncovered at least 2 hours. (Or refrigerate until ready to serve, up to 24 hours.) Serve cold.
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Sioux 003
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11-07-2007, 03:44 PM
Quote:
Double Chocolate Mocha Brownies
Recipe courtesy Gourmet Magazine
Show: Sara's Secrets
Episode: Coffee Cookin'
http://www.foodnetwork.com/food/reci...html?rsrc=like
Ingredients:
1 1/2 sticks (3/4 cup) unsalted butter
5 ounces unsweetened chocolate, coarsely chopped
2 cups sugar
1 tablespoon instant-espresso powder or instant-coffee granules
1 teaspoon vanilla extract
1/2 teaspoon salt
4 large eggs
1 cup all-purpose flour
3/4 cup semisweet chocolate chips
Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 32 brownies
Directions
Preheat oven to 375 degrees F.
Line a 15 by 10 by 1-inch baking pan with foil, allowing 2 inches of foil to hang over ends of pan, and grease foil well (except overhang) with 1 tablespoon butter.
Melt remaining 11 tablespoons butter with unsweetened chocolate in a large metal bowl set over a pan of barely simmering water, stirring until smooth. Remove bowl from heat and whisk in sugar, espresso powder, vanilla, and salt (mixture will be grainy), then add eggs 1 at a time, whisking after each addition until batter is smooth.
Toss together flour and chocolate chips in another bowl and add to batter, stirring until just combined.
Spread batter evenly in baking pan and bake in middle of oven until top is firm and edges just begin to pull away from sides of pan, about 20 minutes (do not overbake).
Cool in pan on a rack 5 minutes, then carefully lift brownies from pan by grasping both ends of foil and transfer to rack to cool 10 minutes more. Cut into 32 squares and lift brownies off foil with a spatula.
Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 32 brownies
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ArtemisMoon
(-.-)zzZ
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11-07-2007, 03:53 PM
Quote:
Chocolate Coconut Candy dessert
Recipe courtesy Jacques Torres Chocolate, MrChocolate
Show: Passion for Dessert with Jacques Torres
Episode: World Pastry Competition (CANDY)
http://www.foodnetwork.com/food/reci...html?rsrc=like
Ingredients:
32 ounces bittersweet chocolate, tempered, see How to Temper Chocolate, method follows
13 1/2-ounce can or 500 grams unsweetened coconut milk
1/4 cup plus 1 tablespoon or 100 grams corn syrup
1/4 cup or 50 grams Malibu coconut rum
1/4 cup or 50 grams rum
7 1/3 cups or 1250 grams white chocolate, chopped
2 cups plus 2 tablespoons plus 2 teaspoons or 187.5 grams shredded unsweetened coconut
Directions:
Use a ladle to fill the plastic chocolate candy mold of your choice ( I used a small Bon Bon shape), with the tempered bittersweet chocolate. Tap the mold on the counter to encourage the air bubbles to depart. When the mold is full, empty it into the bowl of chocolate. The inside of each cavity should be evenly coated with chocolate. Scrape the mold clean with an offset spatula and place it upside down on a wire rack placed over a baking sheet. Once the chocolate starts to harden, about 5 minutes, scrape the edge clean again, with a chef's knife. When the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate to harden. Repeat with as many candy molds as you would like.
For the filling: Place the coconut milk in a pan and bring to a boil. Stir in the corn syrup, coconut rum and rum. Place the white chocolate and in a large mixing bowl. Pour the hot coconut milk over the chocolate in the bowl and mix thoroughly. Stir in the shredded coconut. Allow the mixture to come to room temperature (though it should still be soft enough to pipe). Place the mixture in a piping bag and fill each chocolate cavity with the coconut mixture, to just shy of the top of the cavity. Allow this to set until the mixture hardens, about 2 hours.
Use an offset spatula to cover the openings of each cavity with more tempered bittersweet chocolate. When the chocolate has begun to set, use an offset spatula to scrape away the excess chocolate. Allow the chocolate to set completely. Overturn the mold and give it a quick rap on the counter. The chocolates will release from the mold. They are ready to serve.
How to Temper Chocolate
From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres
Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.
Recipe Summary
Difficulty: Expert
Prep Time: 2 hours 30 minutes
Cook Time: 10 minutes
Yield: 80 pieces, depending on the size
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